Steak Baked Potato

Steak and potatoes are a classic for a reason, but this Steak Baked Potato takes things up a notch. Tender steak, pan-seared in a cast iron skillet with garlic, fresh rosemary, and butter, is piled onto a fluffy baked potato and smothered in a rich horseradish cheddar cheese sauce. If you’re looking for something hearty and comforting, this dish hits the spot every time!

This Steak Baked Potato is made with perfectly caramelized steak bites, nestled inside a hot, salt-crusted baked potato and drizzled with a smooth, velvety cheddar cheese sauce, with a hint of horseradish that adds just the right amount of kick.

If you’re a fan of hearty comfort food like this loaded baked potato, you might also love Air Fryer Chicken Meatballs with Creamy Orzo, Deconstructed Chicken Pot Pie, and Cajun Shrimp and Grits Recipe.

Why You’ll Love This Stuffed Baked Potato

• Hearty and filling- This dish is packed with protein and all the comforting flavors you crave. It’s the kind of meal that keeps you full and never leaves you hungry.
• Best textures- The sea salt-crusted potato gives you the perfect crunch, while the smooth cheese sauce and juicy steak bites create a delicious combination.
• Packed with flavor- The steak bites are full of delicious bold flavors, like garlic and rosemary, and the cheese sauce gives it a nice little zing that balances out the richness.
• Easy to make- It’s simple to make, but the end result feels a lot more elevated than you’d expect for something so easy to prepare.

Ingredient Notes

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Large russet potatoes- Scrubbed and dried with a towel. You can also use Yukon golds for a slightly creamier texture.
• Steak- Go for your preferred cut. New York steak has a good balance of tenderness and beefy flavor. If you prefer something more rich, ribeye adds more marbling, while sirloin is a leaner choice.
• Butter- You can use salted or unsalted butter.
• Flour- I use regular all-purpose flour to thicken the cheese sauce. For a gluten-free option, use gluten-free all purpose flour or cornstarch (use half the amount).
• Milk- Whole milk creates a smooth, creamy sauce, but you can substitute reduced-fat milk
• Dijon mustard- Adds a tangy flavor to the sauce. If unavailable, whole grain mustard or spicy brown mustard can work.
• Worcestershire sauce- Brings that umami flavor to the sauce.
• Garlic powder- Gives a mild garlic flavor throughout.
• Cayenne pepper- If you’re not big on spice, just use less or skip it altogether.
• Sea salt- Coating the potatoes with sea salt before baking really enhances their flavor and creates a crispy skin.
• Oil- I use olive oil to coat the potatoes which helps the sea salt stick.
• Horseradish- Use prepared horseradish, not horseradish cream. Prepared horseradish has a sharper, more intense flavor, while the cream is milder and already mixed with dairy.
• Cheddar cheese- For the best results, use full-fat cheddar cheese and grate it yourself.
• Garlic- Use fresh garlic for the best flavor.
• Rosemary- Pairs perfectly with the steak. If you don’t have any, try fresh thyme or oregano instead.
• Chives- I use fresh chives for garnish, which adds a mild onion flavor and a pop of color. If you need a substitute, green onions and parsley work well.

Step By Step Instructions – Baked Potatoes with Garlic Steak Bites

STEP 1: Prepare the potatoes. Start by washing the russet potatoes thoroughly. Pat them dry with a towel, then prick them a few times with a fork. Afterward, rub the potatoes with a thin layer of oil, making sure they’re evenly coated. Next, generously sprinkle the potatoes with sea salt.

STEP 2: Bake the potatoes. Once coated, place the potatoes onto a parchment lined baking sheet. Bake at 375℉ for 1 hour.

STEP 3: Prepare the steak bites. Cut the steak into bite-sized pieces, about 1-inch cubes. Season with salt and freshly ground black pepper.

STEP 4: Sear the steak bites. Heat a cast-iron skillet over medium-high heat until it’s hot. Once heated, add a little oil and swirl to coat the bottom of the pan. Carefully add the seasoned steak bites to the skillet, making sure not to overcrowd the pan. Sear for about 3-4 minutes until browned, stirring occasionally.

STEP 5: Make the garlic butter. Add the butter, minced garlic and rosemary. Sauté for 1 minute, or just until fragrant.

Horseradish Cheddar Cheese Sauce

STEP 1: Combine the butter and flour. Start by melting the butter in a saucepan over medium heat. Once melted, add the flour and whisk until it’s fully combined. Cook for about 30 seconds, whisking occasionally to prevent it from scorching.

STEP 2: Add the milk. Gradually add the milk while whisking continuously. This will help prevent any lumps from forming, creating a smooth base for your sauce.

STEP 3: Thicken the mixture. Continue cooking over medium heat, whisking frequently, for several minutes until the mixture thickens. Then, stir in the mustard, horseradish, Worcestershire sauce, garlic powder, and cayenne.

STEP 4: Stir in the cheese. Finally, add the shredded cheese a handful at a time, stirring after each addition until it’s completely melted and the sauce is creamy. Season with salt and pepper.

STEP 5: Serve. Slice the baked potatoes lengthwise, then gently press the sides towards the middle to create a pocket. Add the seared steak bites, drizzle with horseradish cheddar cheese sauce, and garnish with fresh chives. Enjoy!

Expert Tips For Steak Baked Potatoes

Perfectly baked potatoes. When baking your potatoes, make sure to rub them with oil and season generously with sea salt. Adding the salt on the potatoes helps season them from the outside in, enhancing their overall flavor. The salt also helps create a crispy, flavorful crust, giving you that perfect texture. Don’t forget to prick the potatoes with a fork to allow steam to escape and prevent them from bursting in the oven.

Do not overcrowd your pan. To get that perfect sear on your steak bites, make sure to pat the steak dry with paper towels before cutting. Also, ensure your cast-iron skillet is hot before adding the meat. Avoid overcrowding the pan, as this can lower the temperature and prevent a good sear. If needed, sear the steak bites in batches to give each piece enough space to cook properly.

Velvety smooth cheese sauce. For the smoothest, creamiest cheese sauce, always shred your own cheese by hand. Pre-shredded cheese often contains anti-caking agents that prevent the cheese from melting smoothly. Also, when adding the cheese to the sauce, do so a handful at a time, stirring until it’s completely melted before adding more. This prevents lumps from forming and ensures the sauce stays smooth and creamy.

Frequently Asked Questions

Storing and Reheating

If you happen to have leftovers, store the steak stuffed potatoes in aluminum foil or place them in an airtight container. Store them in the refrigerator for up to 2-3 days.

Reheating

The best way to reheat the stuffed baked potatoes is in the oven. Preheat your oven to 350℉ and bake the potatoes for 15-20 minutes, or until heated through. If you prefer to use the microwave, be sure to cover the potato with a damp paper towel to help retain moisture. Heat on high for 2-3 minutes, then add fresh cheese sauce and chives before serving.

What To Serve with Steak and Potatoes?

While this loaded baked potato is a meal all on its own, it never hurts to throw in a few sides to round things out. Here are some of my favorites below!

• Arugula Quinoa Salad
• Apple Fennel Slaw
• Apple Pie Baked Beans with Bacon
• Hot Honey Brussels Sprouts
• Creamy Jalapeno Corn